New Orleans Shrimp Stew with Roux
A classic Louisiana shrimp stew built on a peanut butter-colored roux, sautéed aromatics, and tomato paste, simmered with chicken bouillon and Creole seasoning for deep savory flavor. Raw shrimp added at the end cook gently in the broth. Served over rice with fresh green onion garnish.
Ingredients
- ¼ cup all-purpose flour
- ¼ cup vegetable oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1 6 ounce can tomato paste
- 10 cup water
- 2 tablespoon chicken bouillonshrimp stock1:1proteinadds shellfish
richer seafood flavor
- 2 tablespoon Creole seasoninghomemade blend (paprika, cayenne, thyme, oregano, garlic)1 tbsp per 2 tbspspice
adjust to taste
Full guide → - 2 lb peeled raw shrimp
- green onion, chopped(optional)
- 3 cup cooked rice
- salt
Instructions
- 1
Heat oil in stock pot on medium-high heat
- 2
Add flour to hot oil and whisk continuously until roux reaches peanut butter color
- 3
Add chopped onion, bell pepper, and celery; stir immediately
- 4
Reduce heat to medium and cook 3 minutes, stirring every minute
- 5
Add tomato paste and stir immediately; cook another 3 minutes, stirring every minute
- 6
Slowly add water, chicken bouillon, and Creole seasoning; allow to slowly boil for 1 hour, stirring about every 15 minutes
- 7
Add raw shrimp and simmer on medium heat for 15 minutes
- 8
Serve over cooked rice and garnish with chopped green onion
Tips
Peanut butter color roux is key to deep flavor; do not rush or burn
Stir every 15 minutes during the 1-hour simmer to prevent sticking and ensure even cooking
Add shrimp at the end to avoid overcooking; 15 minutes is sufficient for peeled raw shrimp
Good to Know
Refrigerate in airtight container up to 3 days; freeze up to 2 months. Reheat gently on stovetop with splash of water to restore broth consistency.
Prepare roux base through step 6 (after 1-hour simmer) up to 1 day ahead. Refrigerate. Reheat and add shrimp when ready to serve.
Ladle stew into bowls over hot cooked rice; top each with 1 to 2 tablespoons fresh green onion.
Common Mistakes
Do not skip stirring during roux-making to avoid burning and bitter flavor
Do not add shrimp too early to avoid tough, overcooked texture
Do not boil rapidly at high heat during the 1-hour simmer to prevent scorching on pot bottom
Substitutions
richer seafood flavor
adjust to taste
Full guide →